Basic Bean Curd Soup Recipe

Directions

1. 1
   1.
2. 2
   Cut bean curd cakes in thin slices or possibly 1-inch cubes.
3. 3
   2.
4. 4
   Bring stock to a boil.
5. 5
   Add in bean curd and simmer, covered, only to heat through.
6. 6
   Season with salt.
7. 7
   VARIATIONS: Add in with bean curd any of the following vegetables:
8. 8
   BAMBOO SHOOTS: 1/2 c., sliced thin.
9. 9
   Simmer, covered, 3 min.
10. 10
    BEAN SPROUTS: 1/2 c.. Simmer, covered, 2 min.
11. 11
    CHINESE CABBAGE: 1 C., cut in 1-inch Sections.
12. 12
    Simmer, uncovered, 3 min.
13. 13
    MUSHROOMS, FRESH: 1/2 c., sliced thin.
14. 14
    Simmer, covered, 3 min.
15. 15
    MUSHROOMS: 8 dry black (soaked), sliced.
16. 16
    Simmer, covered, 10 to 15 min.
17. 17
    MUSTARD CABBAGE: 1 C., cut in 1-inch SectionS.
18. 18
    Simmer, uncovered, 3 to 5 min.
19. 19
    SPINACH: 1 C., cut in 1-inch sections.
20. 20
    Simmer, uncovered, 1 to 2 min.